Although there are still quite a few chiffon cake recipes which I would like to try and share with you but I think I will just stop at this post and experiment the rest perhaps in the next few months or so
Maybe polite non-family-type guests who insist they only want just a sliver because the dinner you served was so delicious they had seconds and can't eat another bite but will make an exception this one time
I am always fascinated by how pretty chiffoncakes look when they are baked in tube pans. I am definitely regarding this as one of my go to recipes, and will plan on adapting new flavors to incorporate to it
This post is linked to the event Little Thumbs Up (November 2015 Event. 35g veg. 65g mango puree (sweetened). 55g sugar. 5. Put into a preheated oven and bake for 35mins. 35g veg. 65g mango puree (sweetened). 55g sugar
She had watched it while waiting for a plane to come home and she shed a tear because of how special this video was and that memories, great memories are made with recipes and times such as coming home at lunch time from kindy and being sat on the kitchen bench to have a slice of "yellow cake"
Beat egg yolks and sugar until lemon-colored. FOR GUAVA CHIFFON FROSTING. Preheat oven to 325°F and lightly grease the bottom of an 11-by-13-inch pan. Bake 35-40 minutes, until a pick inserted in the center comes out clean. add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. If layering an 11-by-13-inch cake, double this recipe. 5 egg yolks, slightly beaten. 2 -3 drops red food coloring